Lemon Cream Pie Cheesecake Dip: The Easiest Dessert You’ll Ever Make

There’s a unique kind of charm that comes with the first truly warm day of spring. The windows finally open, sunlight floods the kitchen, and suddenly everything feels a little more possible—including trying something new. That was exactly how I felt the day I first made this Lemon Cream Pie Cheesecake Dip. I wasn’t planning a big dessert. In fact, I didn’t have the time or energy to bake anything elaborate. But I wanted something bright, fresh, and satisfying that wouldn’t keep me tied to the oven. That’s how this recipe ended up on the table—and it hasn’t left my spring dessert rotation since.

Print

This Lemon Cream Pie Cheesecake Dip is the definition of beginner-friendly. It’s quick—just five minutes from start to finish. It’s forgiving—there’s no baking, no tricky timing, and no special tools beyond a hand mixer. And it’s flexible—great for a party spread or as a simple sweet treat after dinner. Plus, the flavor is a knockout: creamy, tangy, sweet, and unmistakably lemony. If you’re just getting started in the kitchen, this recipe is the perfect place to begin.

Ingredients and Preparation

To keep things simple, this recipe uses only four ingredients—many of which you might already have in your fridge or pantry. Here’s what you’ll need:

Ingredients

• 8 ounces cream cheese, softened
• ¼ cup powdered sugar
• 10 ounces lemon curd
• 8 ounces Extra Creamy Cool Whip

Optional Ingredient Swaps

• Cream Cheese: You can use low-fat cream cheese if you’re looking to reduce fat content. Avoid fat-free, as it may not give the same rich texture.
• Powdered Sugar: If you’re out of powdered sugar, you can make your own by blending granulated sugar until it reaches a fine, powdery consistency.
• Lemon Curd: Store-bought lemon curd is totally fine here, but if you want a project for another day, you can make your own with fresh lemons, sugar, eggs, and butter.
• Cool Whip: Extra Creamy Cool Whip gives this dip its fluffy texture, but homemade whipped cream works too. Use about 2 cups of stiffly whipped cream sweetened to taste.

Before You Begin
Make sure your cream cheese is softened to room temperature. This is key for smooth mixing—cold cream cheese will create lumps and make the texture grainy. If you forget to take it out of the fridge ahead of time, you can soften it in the microwave in short 10-second bursts, checking frequently.

Step-by-Step Instructions

This recipe is all about simplicity, but the key is getting the texture right. Here’s a step-by-step guide to making your Lemon Cream Pie Cheesecake Dip:

1. Beat the Cream Cheese and Powdered Sugar
In the bowl of a stand mixer or in a medium mixing bowl using a handheld electric mixer, beat the cream cheese and powdered sugar together on medium speed. This should take about 1–2 minutes. Your goal here is a smooth, creamy base with no lumps.

2. Add the Lemon Curd
Pour in the lemon curd and mix again on medium speed until just combined. Don’t overmix—this step is more about blending than whipping. You want to maintain that thick, cheesecake-like consistency.

3. Fold in the Whipped Topping
Using a spatula, gently fold in the Extra Creamy Cool Whip. This helps lighten the dip and gives it that airy, mousse-like texture. Folding, rather than mixing, keeps the fluffiness intact. Continue folding until no streaks remain.

4. Chill if Desired
If you’re not serving the dip right away, cover the bowl with plastic wrap and refrigerate. Chilling not only helps the flavors meld together, but it also firms up the texture slightly, making it perfect for dipping.

5. Serve and Enjoy
Transfer the finished dip to a serving bowl and bring it to the table with your favorite dippers. Done!

Beginner Tips and Notes

This recipe is designed to be as stress-free as possible, but here are a few additional tips to help you succeed on your first (or fifth) try.

Don’t skip softening the cream cheese. Cold cream cheese is difficult to blend and will result in a lumpy dip. Softening it at room temperature ensures a silky, smooth base.

Taste as you go. Want more sweetness? Add a little extra powdered sugar. Prefer a sharper lemon flavor? Mix in a spoonful of extra lemon curd. The recipe is flexible—tweak it to your taste.

Fold gently. The whipped topping gives this dip its signature lightness. Stirring too aggressively can deflate it, so use a gentle folding motion with a spatula.

Avoid overmixing. Once the ingredients are combined, stop mixing. Overmixing can cause the dip to become too loose or lose its fluffiness.

Storage tips. This dip keeps well in the fridge for up to three days. Store it in an airtight container to maintain freshness and texture. Give it a gentle stir before serving if it has sat for a while.

Make it ahead. You can easily prepare this a day in advance and store it in the fridge. Just wait to plate it until just before serving to keep it looking fresh.

Serving Suggestions

One of the joys of this dip is how many different ways you can serve it. Here are some ideas to get you started:

Best Dippers

• Graham crackers: Their honeyed crunch is a perfect match for the creamy dip.
• Fresh fruit: Strawberries, apple slices, grapes, or blueberries add a refreshing contrast.
• Vanilla wafers: Their soft, sweet bite is especially popular with kids.
• Shortbread cookies: Rich and buttery, they elevate this dip to something truly special.
• Pretzel rods: For a salty-sweet combination that always hits the spot.

Make It Part of a Dessert Board
Serve this dip as the centerpiece of a spring dessert grazing board. Surround it with an assortment of fruits, cookies, and bite-sized treats for an eye-catching, low-effort display.

Top It Off
If you want to dress it up a little, sprinkle the top of the dip with crushed graham crackers, a little lemon zest, or even fresh berries. It adds texture and visual appeal with very little effort.

Turn It Into a No-Bake Pie
Yes, really. Spread the finished dip into a prepared graham cracker crust, chill it for a few hours, and you’ve got yourself a no-bake lemon cheesecake pie.

Engagement Features

If you’re new to the kitchen, this recipe is a wonderful way to build confidence. It’s fast, flexible, and foolproof—and the results are impressive enough to make you feel like a star. Don’t let the word “cheesecake” intimidate you. There’s no baking, no water bath, and no worrying about cracks or timing. Just a few ingredients and a few minutes.

Have fun with it. Make it for a spring brunch, a backyard barbecue, or just because you’re craving something lemony and light. Once you’ve tried it, let us know how it went. Did you make any fun variations? Add your own twist? Try it with a homemade lemon curd or a different whipped topping? Share your experience in the comments—we’d love to hear from you.

Whether you’re brand new to cooking or just looking for a reliable, delicious dessert you can throw together in a flash, this Lemon Cream Pie Cheesecake Dip checks every box. It’s sweet without being heavy, easy without being boring, and best of all—it brings a little sunshine to your table with every bite. So grab your mixer, open up those kitchen windows, and get whisking.

This could be the beginning of a beautiful relationship—with cooking, and with cheesecake.